you have guests for dinner and you do not want to do it time to plot maneuvers in the kitchen?
Here is a tasty and hearty dish to the right point that satisfies even the most hardened stomachs.
To cook the pasta with ricotta and sausage does not take a cook skilled, for sure, however, it takes the cheese and sausage (fresh of course), but some prefer the cream in my opinion is too heavy and definitely less tasty ricotta (which is also good on bread or topping for tomato sauce).
To prepare this simple dish first regulator with about 50 grams of cheese and sausage for a skull, where sausages are big enough they also persibe 3 for 4 or 2 to 3, short regulator you, but do not be stingy with dressing because otherwise the dish becomes a cheap pasta and ricotta cheese (nothing against this dish, but the guests seem to present too!).
Then we said:
Pasta with ricotta and sausage for 4 students:
500 grams of pasta, preferably big "paccheri" also called "horse teeth" *
200 grams of ricotta
4 steps of sausage (sweet or spicy, depending on your taste) 1 tablespoon of butter
pepper black and parmesan will
Preparation:
Put to boil a lot of water in a pot for the pasta and meanwhile devote yourself to the mixture.
Strip sausages and minced meat with a fork on a plate, after it put a pan on the fire (a fire not too high) and let it melt the butter when the pan is well greased (after a few seconds) pour in the chopped sausage into the pan and cook until not take a brown color, not to add risk of burning if necessary from time to time a little water, not wine!
neither white nor red! The ricotta is made with milk and milk and wine are acidic, so do the kids!
When you see the sausages are coloring, place the ricotta in a bowl and adding half a ladle of cooking water started to "beat" the ricotta with a fork so that it is a delicious creamy sauce (with the water regulator depending on whether the cream you like more liquid or more consistent, I suggest that to focus on more substantial!).
Without this ground black pepper will add a nice spoonful of Parmesan (especially if there is too creamy, the cheese will thicken the a little bit).
Drain the pasta (which I hope you will put to cook in the dead time of the recipe instead of sitting in the kitchen do not shit) pour into the bowl (nice, big, bowl type) with the mixture of ricotta and take a turn, India to even the sausage with all the "sauce" that came to form in the pan (but it is too buttatene a while, I said grease!) and as usual great sprinkling of Parmesan cheese.
will see that the pieces of ricotta deeply ingrained the "scaffettoni" so every bite will have its own internal tasty sausage, served in dishes plans and make megaporzioni, all washed down with any red wine that is not harmful to the human body, a council Lambrusco of Modena, and dry of course! (Also a peroni may be fine, icy course!)
While you are going to cook this delicious as well as lightweight scope I suggest you listen to "War Pigs" by Black Sabbath "Paranoid", which helps digestion and gives a good mood (especially who will wash the pots).
Evvualà Good magnet!
* paccheri or "horse teeth" of pasta from Campania region, the shape can understand why this nickname.
the next
Nick
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